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Keys to good cooking : a guide to making the best of foods and recipes / Harold McGee.
- Format:
- Book
- Author/Creator:
- McGee, Harold
- Language:
- English
- Subjects (All):
- Cooking.
- Food.
- Physical Description:
- 1 online resource (xix, 553 pages.)
- Place of Publication:
- New York : Penguin Press, 2010.
- Contents:
- Getting to know foods
- Basic kitchen resources : water, the pantry, and the refrigerator
- Kitchen tools
- Heat and heating appliances
- Cooking methods
- Cooking safely
- Fruits
- Vegetables and fresh herbs
- Milk and dairy products
- Eggs
- Meats
- Fish and shellfish
- Sauces, stocks, and soups
- Dry grains, pastas, noodles, and puddings
- Seed legumes : beans, peas, lentils, and soy products
- Nuts and oil seeds
- Breads
- Pastries and pies
- Cakes, muffins, and cookies
- Griddle cakes, crepes, popovers, and frying batters
- Ice creams, ices, mousses, and jellies
- Chocolate and cocoa
- Sugars, syrups, and candies
- Coffee and tea
- Where to find more keys to good cooking,
- Notes:
- Includes bibliographical references and index.
- Electronic reproduction. Ipswich, MA Available via World Wide Web.
- Description based on print version record.
- ISBN:
- 9781101444665 (electronic bk.)
- 1101444665 (electronic bk.)
- Publisher Number:
- 90102000323
- Access Restriction:
- Restricted for use by site license.
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